csa goodies

pei

on saturday we picked up our second csa (community supported agriculture) box of the season.  i know for many csa-ers there can be an overabundance of kale, so i’ve been marking and noting every kale dish i come across on the hopes i’ll be inspired and not depressed when i face a mound of kale.  

thank goodness redland organics is giving us few kale-free weeks, though.  but peering into saturday’s box also reminds me we live close to the tropics and perhaps the amount of kale received a couple of years ago is some figment of my imagination.  this week’s contents:

butternut squash
bok choy
monroe avocados
black sapote (tropical persimmon)
mint
roselle (hibiscus flowers for tea)
tomato
bell pepper
pei tsai (light asian cabbage)

no complaints here.   even a raging sore throat and fuzzy head couldn’t keep me from trying out the following recipe last night. lemongrass (from the previous week’s box) beef served over rice and blanched pei tsai (adapted from grilled lemongrass beef in hot, sour, salty, sweet by jeffrey alford and naomi duguid):

marinade:
2 stalks lemongrass, chopped
3 cloves garlic
2 shallots
1 TBS fish sauce
2 TBS fresh lime juice
1 TBS water
1/2 TBS sesame oil

1 lb. beef rump roast or eye of round, trimmed of fat

sauce:
1/4 c lime juice
1/4 c fish sauce
1/4 c water
2 tsp rice vinegar
1 TBS sugar
1 small clove garlic, minced

combine lemongrass, garlic, and shallots in mini food-processor and make a paste (adding a little water if needed).  transfer to bowl and whisk in remaining marinade ingredients.  cut meat into very thin slices and add to marinade.  cover and let stand at room temp for an hour or in the fridge for up to 8 hours.

mix sauce ingredients in bowl and set aside.

remove meat from marinade.  heat large skillet on med-hi and saute beef for a couple of minutes until just done.  

serve with rice, greens (perhaps bok choy if you’re fresh out of pei tsai…), and sauce.

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5 thoughts on “csa goodies

  1. This fuzzy head and raging sore throat must be making its way up and down the Eastern shore of Florida…I’ve been down with it a couple of days and I’m glad to hear you describe it as a “fuzzy” head. I just thought I was super depressed and unmotivated. 🙂 I hope you (and I) feel better by next week.

    I’d love to find a CSA around here.

  2. i saw mint on your list and laughed. do you remember my dismal attempt at gardening while we lived in oviedo? mint and one half a red pepper was the extent of my yield. i didn’t realize i needed more topsoil added to our SAND box. 🙂

    kab

  3. alina – check out the “local harvest” link to the right. perhaps there is something close by.

    kelli – ah, yes. the sandbox. too bad we couldn’t just make the whole weed patch in the back one big concrete slab for more fun “studying.”

    abbie – yes. three cheers for the library. i forgot how much i like this book. and i guess i didn’t say how good the beef was did i? it was! quite good. and elisha kept begging for more dip.

  4. i just saw “roselle” in the ingredients list and remembered a previous post wherein you mentioned rose water, as in rose water that had been donated to the food pantry at your church. isn’t the memory odd…and wasn’t it odd that someone donated that?

    k

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